Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide evenly among 8 8-ounce mason jars (it doesn't have to be super even or perfect), and press down with your fingers.

Cake:

1 egg

3/4 cup brown sugar

1/2 cup milk

1/2 cup + 1 tablespoon heavy cream

1/2 cup butter, melted and cooled slightly

1 teaspoon vanilla extract

2 tablespoons sour cream

1 1/8 cups all purpose flour

1/4 cup cocoa powder

1 1/4 teaspoon baking soda

1/2 teaspoon salt

Topping:

1 bag of large marshmallows

Instructions

Preheat oven to 350. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter (make sure it has cooled slightly so it doesn't cook the eggs -- whisk in slowly to test) and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and add to wet mixture. Mix until batter is smooth.

Spoon batter into mason jars, filling them up about 1/2 to 2/3 max. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.

***You can do all the steps above in advance. Cool cakes and cover each jar. Place in fridge til ready to work the marshmallow magic.)

Press large marshmallows into each jar (3-4).

Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.

Meet Sugar Mama

Lindsay cooks from her Home on the Range in Kansas. She's won over $100K in recipe contests, but still struggles to please her picky taste-testers, ages 12, 9 and 4. She posts her kid-tested, hubby-approved recipes right here.